Italian Roasted Zucchini and Potatoes

Italian Roasted Zucchini and Potatoes

Makes 3 servings.

2-3 large Red Dog German butterball potatoes
1 lb. Red Dog zucchini (trimmed, cut into wedges)
1/2 large onion (sliced), optional
2 tablespoons olive oil
3/4 teaspoons salt
3/4 teaspoons oregano
1-2 sprigs rosemary (chopped)
1 clove garlic (minced)

Preheat oven to 400F.

Peel and rinse the potatoes, cut into small wedges, then dry them in a clean dish towel. Place them in a large bowl, add the zucchini also cut into wedges, the sliced onion and toss them with the olive oil, salt, oregano, rosemary and garlic, mix well.

Transfer to a large baking sheet or oven safe pan, if you like sprinkle with additional oregano and salt. Bake in a pre-heated oven for approximately 45- 60 minutes (halfway through the cooking time, mix them with a wooden spoon or spatula), continue cooking. Serve immediately. Enjoy!